Instructions

Preheat oven to 400 degrees. Place the barley in a pot of water with a large pinch of salt, bring to a gentle boil, and cook for 25 minutes, or until tender. Drain and set aside in bowl.

Meanwhile, mince the shallot and halve the Brussels sprouts.

In a bowl, toss the Brussels sprouts with 1 tablespoon olive oil, salt, and pepper.

Heat a cast-iron or oven-proof skillet over medium high heat. Place the Brussels sprouts cut side down on the skillet. Sear for two minutes, then transfer to the oven for 3-5 more minutes until softened.

Add the shallot, balsamic vinegar, honey, 1 tablespoon olive oil, watercress, and half the cranberries to the bowl with the barley. Toss to combine.